Zobrazeno 1 - 10
of 18
pro vyhledávání: '"José Lucena Barbosa Junior"'
Publikováno v:
Ciência Rural, Vol 52, Iss 6 (2021)
ABSTRACT: Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, and also exhibit hypoglycemic properties. Anthocyanins are natural antioxidants with the capacity to inhibit or delay injuries caused by free radicals. Dryi
Externí odkaz:
https://doaj.org/article/8c823f46ba76487fa8095043a4c1a8e4
Autor:
Renata Oliveira Santos, Laura Monteiro Keller, Vanessa Sales de Oliveira, Carlos Alberto Bucher, José Lucena Barbosa Junior, Juarez Vicente, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
ABSTRACT: This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values signif
Externí odkaz:
https://doaj.org/article/30256cb902044b779e7e5010f1e4df47
Autor:
MARCOS FILGUEIRAS JORGE, KAMILA DE OLIVEIRA DO NASCIMENTO, JOSÉ LUCENA BARBOSA JUNIOR, LEONARDO DUARTE BATISTA DA SILVA, MARIA IVONE MARTINS JACINTHO BARBOSA
Publikováno v:
Revista Caatinga, Vol 30, Iss 1, Pp 237-243 (2017)
The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with differe
Externí odkaz:
https://doaj.org/article/ec2356653d5a4ea7a195dd554f941b71
Publikováno v:
Ciência Rural, Vol 45, Iss 12, Pp 2252-2258 (2015)
RESUMO: Nos últimos anos, a banana verde tem despertado interesse do mercado consumidor, pois, além do aspecto nutricional, destaca-se a presença de compostos funcionais, em especial o amido resistente. Contudo, sua adstringência limita seu consu
Externí odkaz:
https://doaj.org/article/da8b804edc4a44558bf6f29da9533a4c
Autor:
Siraj Salman Mohammad, Marcus Vinicius da Silva Ferreira, Maria Ivone Martins Jacintho Barbosa, José Lucena Barbosa Junior
Publikováno v:
Current Nutrition & Food Science. 19:590-601
Abstract: Enzymatic hydrolysis (EH) of proteins relies essentially upon enhancing the functional and nutritional properties of proteins, such as antioxidant activity, solubility, oil holding capacity, water holding capacity, emulsification, foaming p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f66c3f487015d86350b13b1c3aa4630
https://doi.org/10.2174/1573401318666221003104005
https://doi.org/10.2174/1573401318666221003104005
Autor:
Vanessa Ricas Biancardi, Thayane Aguiar Deco, Márcio Rodrigues de Andrade, José Lucena Barbosa Junior, Maria Ivone Martins Jacinto Barbosa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76e5b86aa621579ff668a208e93ac28e
https://doi.org/10.22533/at.ed.02622150810
https://doi.org/10.22533/at.ed.02622150810
Autor:
Layla Pereira do Nascimento Tinoco, Lorena de Sá Oliveira, Ivanilda Maria Augusta, José Lucena Barbosa Junior, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Research, Society and Development; Vol. 11 No. 3; e2711326204
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::446f3fda4327065b1e0149fa09ec3868
https://rsdjournal.org/index.php/rsd/article/view/26204
https://rsdjournal.org/index.php/rsd/article/view/26204
Autor:
Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Elisa Helena da Rocha Ferreira, José Lucena Barbosa Júnior, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Ciência Rural, Vol 54, Iss 10 (2024)
ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducin
Externí odkaz:
https://doaj.org/article/1c3aefd431a245c8864b2358b39977d6
Publikováno v:
International Journal of Food Science & Technology. 48:2463-2473
Summary A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange-fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d64e9278ab9502376dff89635677f36
https://doi.org/10.1111/ijfs.12237
https://doi.org/10.1111/ijfs.12237
Autor:
Juarez Vicente, Kamila de Oliveira do Nascimento, Tatiana Saldanha, Maria Ivone Martins Jacintho Barbosa, José Lucena Barbosa Júnior
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 9, Iss 3, Pp 137-143 (2014)
O objetivo deste trabalho foi avaliar a composição química, a informação nutricional e a qualidade microbiológica de geleias de carambola e de flores de hibisco orgânicas produzidas por agricultores familiares. Foram analisados os teores de um
Externí odkaz:
https://doaj.org/article/cd8c0026416642ce905f9eccbfafc628